📝 About This Recipe
Originating from the bustling street stalls of Chongqing and Sichuan, Suan La Fen is a masterclass in the 'Ma La' (numbing and spicy) flavor profile. These translucent, chewy sweet potato glass noodles swim in a complex broth defined by the sharp tang of aged black vinegar and the aromatic heat of toasted chili oil. It is a comforting, soul-warming dish that perfectly balances texture and intensity, making it a beloved staple of Southwestern Chinese cuisine.
🥗 Ingredients
The Noodles
- 200 grams Dry Sweet Potato Starch Noodles (Look for the thick, round 'glass noodle' variety)
The Flavor Base (Per Bowl)
- 2-3 tablespoons Sichuan Chili Oil (Include plenty of the crispy sediment/flakes)
- 2 tablespoons Chinkiang Black Vinegar (Adjust based on your preference for sourness)
- 1 tablespoon Light Soy Sauce (For savory depth)
- 1/2 teaspoon Sichuan Peppercorn Powder (Freshly toasted and ground for maximum numbing effect)
- 2 cloves Garlic (Finely minced or pressed into a paste)
- 1 teaspoon Ginger (Grated or finely minced)
- 2 cups Chicken or Vegetable Stock (Hot; can substitute with noodle boiling water for a lighter taste)
The Essential Toppings
- 2 tablespoons Roasted Peanuts (Crushed or whole for crunch)
- 1 tablespoon Zha Cai (Sichuan Pickled Mustard Tuber) (Finely chopped; adds essential salty funk)
- 1 stalk Scallions (Finely sliced)
- 1 small bunch Fresh Cilantro (Roughly chopped)
- 1 tablespoon Crispy Soybeans (Optional, but highly traditional for texture)
- 1 handful Bok Choy or Spinach (Blanched quickly in the noodle water)
👨🍳 Instructions
-
1
Place the dry sweet potato noodles in a large heat-proof bowl and cover with boiling water. Let them soak for 8-10 minutes until they are softened but still slightly firm (al dente).
-
2
While the noodles soak, prepare your serving bowls. This recipe is best assembled directly in the individual bowls to ensure the flavors stay sharp.
-
3
In each bowl, add the minced garlic, grated ginger, Sichuan peppercorn powder, light soy sauce, and Chinkiang black vinegar.
-
4
Add the Sichuan chili oil to each bowl. Be generous with the 'sediment' at the bottom of the jar, as that is where the toasted aromatics live.
-
5
Bring your chicken or vegetable stock to a rolling boil in a small saucepan. If using water, ensure it is seasoned with a pinch of salt.
-
6
Drain the soaked noodles. Bring a pot of fresh water to a boil and cook the soaked noodles for another 2-4 minutes until they are fully translucent and chewy.
-
7
In the final 30 seconds of cooking the noodles, drop your bok choy or spinach into the same pot to blanch them until vibrant green.
-
8
Pour about 1 cup of the boiling stock (or noodle water) into each prepared serving bowl. Stir gently to dissolve the seasonings and create the fragrant broth.
-
9
Use tongs to lift the noodles and greens from the boiling water and divide them evenly into the bowls.
-
10
Top each bowl with a heap of chopped Zha Cai, roasted peanuts, and crispy soybeans.
-
11
Finish with a flourish of fresh scallions and cilantro. Serve immediately while piping hot.
💡 Chef's Tips
For the most authentic flavor, use Chinkiang black vinegar; white vinegar is too sharp and lacks the malty complexity required. If you cannot find crispy soybeans, extra roasted peanuts or even fried shallots provide a similar necessary crunch. Always toast your Sichuan peppercorns in a dry pan before grinding to wake up the numbing oils. Adjust the 'Suan' (sour) and 'La' (hot) levels at the very end by adding a splash more vinegar or chili oil to suit your personal palate. Don't overcook the noodles; they should have a distinct 'q-bounce' (chewiness) rather than being mushy.
🍽️ Serving Suggestions
Pair with a cold glass of soy milk or Wang Lao Ji herbal tea to soothe the spice. Serve alongside 'Kou Shui Ji' (Saliva Chicken) for a full Sichuan feast. Add a side of smashed cucumber salad (Pai Huang Gua) to provide a refreshing, cooling contrast. A side of crispy pan-fried dumplings makes for a perfect textural accompaniment. For a protein boost, add a soy-marinated egg or a few slices of braised beef shank on top.